Crimini Mushroom Rice Porridge w/ Asparagus

I had made some sashimi at home, and I really wanted to have it over sushi rice, but I didn’t want to spend the time making it properly.  Instead I decided to turn it in to a rice porridge.  A porridge is generally a slurry or mush made from oatmeal, cornmeal, or some form of cereal, and is generally thought of as a poor food because of its easiness to prepare and the inexpensiveness of the ingredients needed.  It’s one of those dishes that’s really disappearing because the older generations were forced to eat it daily, so they didn’t want to pass that on to their children.  I feel that Ramen noodles may some day meet the same fate.  Either way, this is a nice little flavorful porridge that can be a great accompaniment to a variety of proteins, it operates as your starch and your vegetables because you can add whatever you want to it.  Using a brown rice would work well too and increase the fiber benefits of the dish.  This side dish was delicious because the crimini mushrooms really permeated the water and turned it into a mushroom broth more than water with mushrooms in it!



  • 1 Cup Short/Medium Grain Rice
  • 3-4 Cups Water
  • 1 Clove Garlic – thinly sliced
  • 6-8 Crimini Mushrooms – thinly sliced
  • 4 Large Stalks of Asparagus – 1/4′ slices
  • 1/4′ Slice of Sweet Yellow Onion – thinly sliced
  • 2 Tsp Garlic Salt
  • 2 Tsp Black Pepper
  • 1 Tsp Ground Ginger
  • 1 – 2 Tsp Red Wine Vinegar
  • 2-3 Fresh Chives, diced *garnish*
  • 1 Tsp Paprika *garnish*
  • 1/2 Tsp Olive Oil *garnish*



  1. Add 1 cup of rice to a medium sized pot
  2. Add 2 cups of water
  3. bring to a boil
  4. Add remaining cups of water
  5. Add mushrooms, garlic, and asparagus
  6. Cook for 15 minutes stirring occasionally
  7. Add a cup of water when the water had reduced significantly
  8. Add the garlic salt, ginger, and black pepper
  9. Cook 5-6 more minutes (until it has a porridge type texture that’s similar to oatmeal)
  10. Add red wine vinegar and thinly sliced onions
  11. Cook 3 minutes
  12. Remove from heat
  13. Add chives and paprika for garnish
  14. Drizzle lightly with a little olive oil

Making this into a porridge takes the rice from being a light, and potentially un-filling side dish and turns it into a hearty dense starchy delight.  I was surprised by how much I liked this and hope you will too!  Be sure to let me know what you think by leaving a comment below!


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